St. Luke’s-Rodale Institute Organic Farm
St. Luke’s-Rodale Institute Organic Farm is raising community awareness about healthy eating with farm-to-hospital programming.
In 2014, Rodale Institute established an organic farm on the Anderson Campus of the St. Luke’s University Health Network to offer organic produce to patients and staff. Our 14-acre certified organic farm produces 70 varieties of 30 types of produce – vegetables and fruit – supporting St. Luke’s cafeterias and a Community Supported Agriculture (CSA) program for St. Luke’s employees. The St. Luke’s Farm aims to connect soil health with human health by bridging the gap between farming and healthcare.
Updates from the Farm
Community Supported Agriculture
Our farm currently supplies 125 CSA shares to members at four St. Luke's campuses in the Lehigh Valley and distributes wholesale to 12 St. Luke’s hospital kitchens.
Spring Plant Sales
This May, our farm will host several Spring Plant Sales featuring herbs, flowers, vegetables and more! Stay tuned for more details.
Perennial Fruits & Vegetables
We are continuing to integrate perennial crops into our farming system, including blueberries, raspberries, blackberries, apples, strawberries, asparagus, and pears. Our first harvest of apples and pears is expected in 2027.
Fresh Bouquets
In addition to growing organic produce, our farm delivers fresh cut flower bouquets on Mondays to St. Luke's Anderson from June-September and is hoping to expand cut flower delivery to more campuses in 2025.
What We Grow
Spring |
Summer |
Autumn |
| Herbs | Summer Squash | Carrots |
| Kale | Peppers | Turnips |
| Collard Greens | Tomatoes | Cauliflower |
| Lettuce | Eggplant | Broccoli |
| Peas | Flower Bouquets | Onions |
| Radish | Melons | Potatoes |
| Cabbage | Berries | Sweet Potatoes |
| Kohlrabi | Beans | Winter Squash |
| Scallions | Basil | Leeks |
Visit the Farm
Tour the St. Luke's-Rodale Institute organic farm and see firsthand how we're serving patients, staff, and visitors.
Request A TourVolunteer
Interested in volunteering at the St. Luke’s Organic Farm? Please fill out the form below to connect with our team.
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Staff
Lily Means
Senior Farm Manager
Lily Means has been a part of the Rodale team since 2021. She began her career in organic agriculture in 2014 as an AmeriCorps service volunteer and has stuck with it ever since. Lily is passionate about soil health and regenerative agriculture and is committed to growing quality food for her community
Alec Greeley
Farm Technician, Perennial Production
Elyse Suter
Distribution Specialist
Elyse serves as the distribution specialist at the St. Luke’s-Rodale Institute Organic Farm. She is responsible for overseeing packhouse operations including CSA and wholesale distribution, recordkeeping, producing the CSA Newsletter and planning weekly shares during the season. This will be her fourth season at the farm and she is looking forward to continuing to improve the customer experience and growing the farm’s offerings. Elyse holds a B.A. in English from Hofstra University but has been working in the organic produce industry for the last ten years including managing the produce department at Whole Foods Market. She is passionate about food sovereignty, education and providing equitable access to healthy foods for all. Outside of work, Elyse enjoys hiking with her Siberian husky Moon, seeing live music, reading and cooking.
Ross Williams
Farm Technician, Annual Production
Hello, my name is Ross Williams, I specialize in annual production at the St. Luke’s-Rodale Institute Organic Farm and this will be my fourth full season with the Rodale family. I have been farming on and off for over ten years and still love every second of it. Although this industry was not something I ever thought I would find myself in, I could not be happier, there is just something about working with the soil and earth that I find therapeutic. I have held many odd jobs throughout my career but have a degree in hospitality management from Pennsylvania State University. If I had to pick my favorite job on the farm I would go with seeding and transplanting. From those seeds and transplants the anticipation of the future crops and harvest to come begins. This is where I draw my passion and believe it is also the foundation of all health and wellness